Guys I finally did it!!!

I posted here not long ago that all of my 20 loafs have come out on the flat side.

Thank you to the people who watched both my videos and helped me understand what I might have been doing wrong.

I now believe that 80% of the reason for flatness was bad preshaping, turning the dough ball around instead of pulling towards myself and really making the top tight and creating a skin.

Another 10% was doing too much. My flour develops a gluten structure very quickly it seems, so at some point I was overworking the dough and ripping the gluten strands.

And lastly 10% was slight overproofing. I have decided to try and keep the dough and room temperature a bit lower so that I have a bigger window of "well proofed" dough.

This time I used u/Efficient_Honey_1568 recipe as it felt simple and the bulk happens in the fridge. Came out amazing so thank you for sharing!

I'm over the moon and hope I can replicate these results over and over again 🤠